Beef Tenderloin Wellington (Raw)

Beef Tenderloin Wellington (Raw)


Named after the 19th century Duke of Wellington, this elegant entrée is prepared with beef tenderloin medallions encased with a delicious mushroom duxelle, made with sautéed mushrooms, parmesan cheese, white wine, cream and shallots; then hand wrapped in a flaky lattice top puff pastry.

Recommended Cooking Method: Oven Bake

Sauce Recommendation: Sherry Wine Demi Glace, Mushroom Brown Gravy or Traditional Brown Gravy

8 oz. (Each medallion serves one)


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